Tuesday, January 25, 2011

More Lemon Bars!

I know- I already have like a ga-jillion recipes for lemon bars on here, but I really like them and also like trying new recipes for them.  Plus, this is the only thing I've made in the last month that isn't already on this blog.  This is one of my old favorite recipes, because it calls for a little more lemon juice than some other recipes.  I like things tart.  I reduced the sugar in this recipe too- from 2 cups to 1.5 cups.  I also used some whole-wheat pastry flour in the crust.  This recipe is a little different from others in that it calls for melting the butter in the crust.  In my opinion, this makes it a little easier to whip these up, and the crust is still flaky and melts in your mouth.

I used lemons given to us by our friend with the lemon tree- she gave us a ton of them and I made some extra-tart ginger lemonade last week- love that stuff!!  Thanks for the lemons, M.  :)

My oven always bakes things super fast- the recipe said 30 minutes for the top layer.  I checked at exactly 15 and they were already over-browned.  :(  So watch the baking time.  In the recipe, I stated to bake for 15-30 minutes.  If you oven bakes fast, you should check before 15 minutes. 

Lemon Square Bars
adapted from Allrecipes

1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 cup confectioners' sugar
1 cup butter, melted

4 eggs
1 1/2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice (1/2 cup + 2 tablespoons)

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

2.In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan (use plastic wrap and your hands to do this).

3.Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.

4.Bake for an additional 15-30 minutes or until bars are set. Allow to cool completely before cutting into bars.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

2 comments:

Sonya said...

I have got to find a 9x13 pan here..I managed to get a 13x9 but I have a hard time finding the correct sizes.

This looks so good! My husband is a lemon freak and I am always looking for new recipes to try : )

What A Dish! said...

Sonya, wouldn't that be the same? Lol. You could cut this in half and put it in a 8x8 or 9x9.